Limoncello Cheesecake Bites

Almond Crust:

1/2 Cup Almond Meal

1 Tablespoon Granulated Sugar

2 Tablespoons Tapioca Flour

2 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted

Limoncello Filling:

8 Ounces (1 Cup or 1 Container) Vegan "Cream Cheese"

2 Tablespoons Cornstarch [Not Appropriate for Passover] or Potato Starch

1/4 Cup Granulated Sugar

1/3 Cup Limoncello (Homemade Version on Page __* of Vegan Desserts)

1/4 Teaspoon Vanilla Extract

*I’m not sure of the page number yet, since I haven’t seen the finished book yet! As soon as I get my first copy, this will be updated.

Preheat your oven to 350 and lightly grease and flour 12 mini muffin cups.

For the crust, simply combine all of the ingredients to form a moist but crumbly mixture, and firmly press 1 tablespoon of this into the bottom of each mini muffin cup. Stash the pan in your freezer while you assemble the filling.

Beat together the "cream cheese," corn starch, and sugar in your stand mixer on low speed, or with a wide spatula, until smooth. Pour in the limoncello and vanilla, mixing until thoroughly combined. Distribute the filling between all of your crust-lined cupcakes, and bake for 15 - 20 minutes. Like a standard cheesecake, they will seem very loose when fresh out of the oven, but continue to firm up as they cool, so be careful not to over bake them. The cheesecake bites will puff significantly in the oven, but will fall as they cool.

After chilling in the fridge for at least an hour, slip a thin paring knife down the sides of each cheesecake bite and use it as a lever to remove them. Serve chilled or at room temperature.

Makes 12 Cheesecake Bites

©Hannah Kaminsky